Stuffed Squid with a Red Curry Sauce - recipes thai thailand oriental seafood

Ingredients

• Squid
• 2 medium sized squids, cleaned, wings set aside for stuffing and tentacles for deep frying
• 50 g rice flour
• maldon salt and freshly ground pepper
• oil for deep frying
• Stuffing
• 100g pork mince
• 100g prawns, peeled
• 1 garlic clove crushed
• 2 tsp ginger, roughly chopped
• 1 tsp Thai fish sauce
• 1 tsp red chilli, seeds removed and roughly chopped
• 1 tbsp coriander, roughly chopped
• 50g water chestnuts
• 1 egg white
• freshly ground pepper
• Red Curry
• 2-3 tbsp red curry paste
• 700ml coconut milk
• 1 large red chilli, seeds removed and chopped
• 1 tbsp shredded holy or normal basil leaves
• 1 tbsp finely chopped coriander
• 2 tsp Thai fish sauce
• 1 tbsp palm or brown sugar
• 2 tbsp cashew nuts, roasted